Introducing winter buttermilk, made by fermenting flour with cooked & raw potatoes, and used in times past in Ireland as a substitute for buttermilk when making soda bread, that most iconic of Irish foods
It’s St. Patrick’s Day, so you want green & you want spuds, right? In that case, meet spudakopita – an Irish take on the Greek classic of spanakopita, with spinach, potatoes and some surprisingly Irish feta-style cheese.
Slices of potato and celeriac stand side by side, baked and sprinkled with Glebe Brethan, one of the finest of Irish cheeses, and whose maker, the late David Tiernan, was one of the finest of men
Mixing it up, spud-wise, with potato pinwheels, featuring mashed potato, goats cheese, toasted hazelnuts and spinach, rolled in puff pastry, sliced, baked and, quickly thereafter, eaten.
Introducing potato and aubergine (or eggplant, if you will) baked in a coconut milk and tomato sauce – it’s a kind of Thai-style curry in baked form
This is orange marmalade, just as my mother makes it
After the recent horse-meat-in-beef-burgers scandal, these homemade potato burgers seem a much safer bet
A long overdue post about meeting Abu Kassem in South Lebanon, a farmer who, in the midst of wars and strife, pioneered the cultivation of za’atar – or Lebanese wild thyme – used in the popular spice blend of the same name